Homemade ketchup in just 3 steps – Easy, rich in flavour and definitely healthier than the store-bought version. Plus it’s naturally vegan, gluten-free, dairy-free.
**This post was originally published in August 2016 and updated with more info**
Probably the most famous sauce in the world, ketchup is super versatile and can be used in a lot of different recipes.
Obviously, the best way to enjoy it is with french fries together with some good homemade mayonnaise.
An all-time-favorite among kids and grown-ups, ketchup is a staple for so many dishes, just think about chunky hot chips, hot dogs or burgers.
They just wouldn’t taste the same without a good dose of ketchup.
But have you ever tried making your own homemade ketchup?
Homemade Ketchup vs Store-bought
Store-bought ketchup contains some ingredients that I tend to avoid, such as high-fructose corn syrup and a list of preservative.
Homemade ketchup, on the other hand, is cheaper, contains only a bunch of natural ingredients and spices, it takes very little effort to make, tastes so much better and it’s definitely a better choice for you.
Some pretty good reasons to choose to make your own ketchup over buying it!
Two ways to make homemade ketchup
Homemade Ketchup (slow-cooking version)
Yeld: Makes about 3 cups
Total time: about 1 hour
Heat a large saucepan with extra virgin olive oil on med-low heat, add chopped onion and sautée until translucent. Then pour in the creamy plum tomatoes.
Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.
Cook for about 40 mins on very low heat, stirring often, until the sauce thickens.
Once ketchup is ready, you can add nutmeg and chili powder according to your taste, to give your sauce a little bit of heat.
Then, simply blend all ingredients in a food processor or blender.
Pour your homemade ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.
Quick Homemade Ketchup
To make a super quick homemade ketchup, go for the no-cook route, which calls for tomato paste and a little water instead of canned tomatoes.
I use this method everytime I’m in a rush, it’s a bit mild in flavour but still delicious and still better than the store-bought version.
How Long Does Homemade Ketchup Keep in The Fridge?
Looking for More Homemade Dips?
How To Make Homemade Ketchup in Just 5 Minutes!
- 300 gr good-quality organic tomato paste
- 80 gr maple syrup
- 60 ml white vinegar
- 3 tbsp water
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp cinnamon powder
- 1 tsp black pepper powder
- grated nutmeg and chilli powder to taste optional
- Place all ingredients in powerful blender.
- Blend until combined and you reach a smooth texture.
- Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
- Store in an airtight container in the fridge for up to 1 week.